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Slow-Cooker Vegetable Beef Soup

Slow-Cooker Vegetable Beef Soup
  • Prep 10 min
  • Total 7 hr 40 min
  • Servings 6
No way they'll skip lunch when you serve up bowls of this all-in-one soup, chock-full of vegetables, beef, and seasonings.
Updated June 28, 2021
Make With
Make With
Progresso Broth

Ingredients

  • 1 lb beef stew meat, cut into bite-size pieces if needed
  • 1/2 lb small red potatoes, each cut into 8 pieces (about 1 1/2 cups)
  • 1 medium onion, chopped (1/2 cup)
  • 4 cloves garlic, finely chopped
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • 2 bay leaves
  • 2 cans (14 oz each) beef broth
  • 1 can (14 oz) diced tomatoes, undrained
  • 1 can (15 to 16 oz) great northern beans, drained, rinsed
  • 2 cups frozen mixed vegetables, thawed

Steps

  • 1
    In 3- to 4-quart slow cooker, mix all ingredients except frozen vegetables.
  • 2
    Cover; cook on Low heat setting 7 to 8 hours.
  • 3
    Add mixed vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until vegetables are crisp-tender. Remove bay leaves before serving.

  • Let the frozen veggies thaw in the refrigerator while the soup is cooking in the slow cooker.
  • Serve with Pillsbury™ buttermilk or flaky biscuits

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
950mg
40%
Potassium
1090mg
31%
Total Carbohydrate
35g
12%
Dietary Fiber
8g
34%
Sugars
5g
Protein
25g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
35%
35%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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